Description
Hawaiian Chicken Long Rice Soup is a comforting and flavorful dish featuring tender chicken thighs simmered in a savory broth with fresh ginger, soy sauce, and translucent cellophane noodles. This traditional Hawaiian soup is garnished with crisp green onions for added freshness and makes a perfect meal for any day.
Ingredients
Scale
Chicken and Broth
- 2 to 3 pounds chicken thighs, skin removed
- 32 ounces low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1½ teaspoons grated fresh ginger
- 1 teaspoon kosher salt
Noodles and Garnish
- 1 (8-ounce) package cellophane (glass) noodles
- Green onions, thinly sliced (for garnish)
Instructions
- Combine Ingredients: In a large pot, add the chicken thighs, chicken broth, soy sauce, grated fresh ginger, and kosher salt. This will form the flavorful base of your soup.
- Simmer Chicken: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 30 minutes until the chicken is fully cooked and the broth has slightly reduced, infusing it with rich flavors.
- Soften Noodles: While the soup simmers, place the cellophane noodles in a large bowl and cover with warm water. Let them soak for about 30 minutes until they become soft and pliable.
- Shred Chicken: Remove the cooked chicken from the pot and shred or chop it into bite-sized pieces for easy eating.
- Add Chicken and Noodles: Return the shredded chicken and softened noodles to the soup pot. Simmer for an additional 5 minutes until the noodles turn clear and are fully cooked, blending the textures and flavors together.
- Serve: Ladle the soup into bowls, garnish with thinly sliced green onions, and serve hot for a warming meal.
Notes
- Use low-sodium broth and soy sauce to control the salt content.
- Chicken thighs are preferred for their tenderness and flavor, but you can substitute with chicken breasts if desired.
- Soaking the cellophane noodles before cooking ensures they soften evenly without getting mushy.
- Garnish with green onions just before serving to maintain their fresh crunch.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
